Appam is traditional south Indian sweet made during special holidays. It looks similar to kuzhipaniyaram, except it is made mainly with rice and jaggery. They are always available as prasad in most kerala temples. It's soft and fluffy inside with a slight crisp to bite outside. Adding banana, especially " poovan" variety makes it very soft. Adding ghee to the batter makes it quite flavorful and that's the trade off for frying it in ghee!
I love appams as they are so addictive. I made them today for Aavani Avittam and wanted to share the recipe made in my home with you.
- 1 cup rice
- 1 and 1/2 cup powdered jaggery
- 1/3 cup water
- 1 tbsp. ghee
- 1 tbsp. grated coconut
- 1/2 banana
- Oil to fry
- Appakaral or special paniyaram pan
- Soak the rice in water for about 1-2 hrs.
- Grind the rice with minimum water.
- Add the coconut and 1/2 mashed banana, halfway while grinding to make a fine batter.
- Dissolve the jaggery in water and strain any dirt or impurities.
- Add the jaggery and water to the ground batter.
- Add a tablespoon of ghee and mix the batter well.
- Fill oil in your appakaral and heat on high. Once the oil is hot, reduce heat to medium.
- Add the batter to the holes int he pan filling 3/4.
- Flip them over after one or two mins. and cook on both sides till golden.
Enjoy these delicious appams. Another easy way to do is using equal measures of rice flour and atta and mixed with jaggery.
Happy Indian Independence day to all my fellow blogger 's ! Proud to be an Indian !